I know I say it often, but I have been wanting to try this recipe for a long time. I mean, a really long time. It comes from the first Barefoot Contessa cookbook I owned, and it was one of the first recipes to catch my eye. Who knows why exactly it took me so long to try these, but not long ago I found myself with a large bunch of fresh dill in the refrigerator and a brunch with the in-laws coming up – it was time! Don’t get me wrong, I love sweet scones with fruit or chocolate, but these were a really nice change from the usual. The dill flavor was present but subtle, and nicely complemented by the cheddar. I also must rave about the texture of these scones. They were flaky and buttery and fabulous! Scone dough can sometimes be tricky to work with depending on the recipe, but this dough was just perfect. It came together with just the right amount of moisture so that it was not too dry or too sticky. These would be a great savory option to serve at a brunch as a counterpart to another sweeter flavor of muffin or scone.
Cheddar Dill Scones
2 cups plus 2 tsp. all-purpose flour
1 tbsp. baking powder
1 tsp. salt
12 tbsp. cold unsalted butter, diced
2 large eggs, lightly beaten
1/2 cup cold heavy cream
4 oz. extra sharp yellow cheddar cheese, diced small
1/2 cup minced fresh dill
1 egg beaten with tbsp. water or milk, for egg wash
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Combine 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Whisk together the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended. Toss together the cheddar, dill, and 2 teaspoons flour and add them to the dough. Mix until they are almost incorporated.
Transfer the dough to a floured work surface and knead for 1 minute, until the cheddar and dill are well distributed. Roll the dough into a 3/4-inch thick, 8-inch square. Divide into 4-inch squares and then cut those in half diagonally to make triangles. Transfer the dough triangles to the prepared baking sheet. Brush the tops with egg wash. Bake in the preheated oven for 20-25 minutes, until golden and the inside is fully baked.
Source: adapted from The Barefoot Contessa Cookbook